Sautéed Garlic and Lemon Shrimp with Wilted Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Succulent shrimp cooked quickly in garlic and lemon butter served over tender wilted spinach for a light, flavorful meal. This mediterranean-inspired seafood (low carb, gluten free) ready in about 20 minutes pairs large shrimp, peeled and deveined, fresh baby spinach, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 2 Mediterranean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 12 oz peeled and deveined shrimp seasoned with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Sauté for 2 minutes per side until shrimp turn pink and opaque, then remove shrimp from skillet.
  2. Step 2: Reduce heat to medium, add 3 tablespoons unsalted butter and 4 minced garlic cloves to the same skillet. Sauté garlic for 1 minute until fragrant but not browned.
  3. Step 3: Add 4 cups fresh baby spinach to the skillet and sauté for 2-3 minutes until wilted and tender, stirring frequently.
  4. Step 4: Return the cooked shrimp to the skillet with the spinach. Pour in 2 tablespoons fresh lemon juice and toss everything together for 1 minute until heated through and flavors meld.

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Frequently asked questions

How long does Sautéed Garlic and Lemon Shrimp with Wilted Spinach take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Garlic and Lemon Shrimp with Wilted Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh baby spinach from drying out.

Can I substitute ingredients in Sautéed Garlic and Lemon Shrimp with Wilted Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Garlic and Lemon Shrimp with Wilted Spinach for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Garlic and Lemon Shrimp with Wilted Spinach low carb?

Yes — this recipe is tagged low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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